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Perfect Reverse Sear Ribeye Steak Recipe with Garlic Herb Butter Guide

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This recipe uses the reverse sear method to cook a thick ribeye steak slowly in the oven before searing it in a hot skillet, finished with a rich garlic herb butter for a juicy, flavorful steak with a perfect crust.

Ingredients

Scale
  • 1 thick-cut ribeye steak (bone-in or boneless, about 12–16 oz / 340–450 g, 1.5 to 2 inches thick)
  • Coarse kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter, softened
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon olive oil (high smoke point like avocado or light olive oil)

Instructions

  1. Preheat your oven to 275°F (135°C). Place a wire rack on a rimmed baking sheet.
  2. Pat the ribeye steak dry with paper towels. Season generously with coarse kosher salt and freshly ground black pepper on all sides.
  3. Place the steak on the wire rack and transfer the baking sheet to the oven.
  4. Slow cook the steak until it reaches an internal temperature of about 120°F (49°C) for medium-rare, approximately 30-40 minutes depending on thickness. Use an instant-read thermometer to check.
  5. While the steak cooks, prepare the garlic herb butter by mixing softened butter with minced garlic, chopped rosemary, and thyme in a small bowl. Set aside at room temperature.
  6. Heat a cast iron skillet over high heat. Add olive oil and wait until it shimmers and just starts to smoke.
  7. Transfer the ribeye to the hot skillet and sear each side for 1-2 minutes until a deep brown crust forms. Do not move the steak around to allow caramelization.
  8. Add the garlic herb butter on top of the steak while it’s in the skillet. Tilt the pan slightly and baste the steak repeatedly with the melted butter for about 30 seconds.
  9. Remove the steak from the skillet and let it rest on a cutting board for 5-10 minutes to allow juices to redistribute.
  10. Slice the steak against the grain into thick slices and spoon any leftover garlic herb butter over the top. Serve immediately.

Notes

If the steak looks pale after oven cooking, the sear will develop the crust and color. Resting the steak is crucial to keep it juicy. Use a well-seasoned cast iron skillet for best crust. For dairy-free, substitute butter with plant-based spread or ghee. Thermometer calibration is important for accuracy.

Nutrition

Keywords: reverse sear, ribeye steak, garlic herb butter, steak recipe, cast iron skillet, medium-rare steak, easy steak recipe

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